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October 28, 2011

‘Mean’ fish taco


Did I say I make ‘mean’ tacos? I mean MEEEAAAANNNN.
I moved from San Diego so of course I like my tacos beer battered. Blue moon though. Gotta be Blue moon! (Just kidding. It just happened to be my favorite beer.) And then there are my two secret sauces-white sauce and pasilla chile sauce…Not so secret anymore now~ Crack open your beer and turn on some reggae. Time to have a ‘mean’ taco night.

Ingredients
1 pound white fish (tilapia or snapper)
Batter: 1 cup flour, 2 Tablespoon cornstarch, 1 teaspoon baking powder,  good pinch of salt, 1 egg, 1 cup beer
White sauce:  1/2 cup greek yogurt, 1/2 cup mayonnaise, 1/2 lime, 1/2 minced jalapeno, 1/2 teaspoon oregano, 1/2 teaspoon cumin, 1/2 teaspoon minced capers, 1 teaspoon cayenne pepper
Pasilla chile sauce: 1 dried pasilla chile, 1/4 cup honey, 2 Tablespoon balsamic vinegar, 1/4 teaspoon cumin,  1 teaspoon oregano, 1 small garlic clove, 1 Tablespoon chopped cilantro,  salt and pepper
Pico De Gallo: 2 big tomatoes, quarter red onion, cilantro, 1 lime juice

Serve with: shredded cabbage, corn tortillas, chopped fresh cilantro

Preparation
1. Fish:  Cut into 2 inch pieces and put them in a bowl then season with salt and pepper (good amount!)

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2. White sauce: Mix all the ingredients above! That’s it. hahaha

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3. Pasilla chile sauce:
4. Toast the chile in a skillet till fragrant for about 1 mins
5. Cover it with hot water and microwave for 1 mins.
6. Transfer the chile (take off the seeds) to a blender, add remaining ingredients. You can add ‘chile water’ if it’s too thick. Puree till desired consistency

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7. Pico De Gallo: Small dice all the ingredient above and mix it all in a bowl. Don’t forget salt and pepper.

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8. Dust fish pieces lightly with flour, Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels.
9. To serve, place fried fish in a warmed tortillas, top with shredded cabbages, pico de gallo and 2 secret sauces, cilantro and squeeze of lime.

(Note: Good tortillas makes a huge difference! Pick a real soft one. Get them fresh at a local mexican market or Traders Joe’s corn tortilla is pretty good too . Cover them in a wet kitchen towel and put it in a 200’C oven till warm)

 

 

Filed Under: Fish, Main course Tagged With: fish taco, mexican, pasilla chile, pico de gallo, previous posts, tortilla

Reader Interactions

Comments

  1. avatarAmy @ savorymoments says

    November 1, 2011 at 11:11 am

    I love fish tacos and these look great!

    Reply
  2. avatarhow much is a stamp says

    November 14, 2011 at 7:21 pm

    can’t wait for my kitchenaid pasta attachment to arrive!

    Reply
  3. avatarDouglass Markovitz says

    April 20, 2013 at 6:41 pm

    The earliest known chemical evidence of barley beer dates to circa 3500–3100 BC from the site of Godin Tepe in the Zagros Mountains of western Iran.:

    Most up to date write-up straight from our web-site
    http://www.caramoan.ph/caramoan-islands/

    Reply

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